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Lighthouse Pub

1140 137 Avenue SE Calgary AB T2J 6T6 · Food - General

Official record from Alberta →

Inspection summary

Lighthouse Pub has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 18, 2025. The most recent inspection, on March 3, 2026, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 5 times across 3 separate inspections, most recently on March 3, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on March 3, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 3 separate inspections, most recently on March 3, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on January 7, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

3 inspections

  1. Demand Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar glasswasher measured 0ppm of chlorine. - Repair the glass cleaner and ensure it is dispensing sanitizer at 100ppm chlorine.-the glasswasher must be tested daily to ensure it is operating properly.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The glasswasher was not tested frequently as it was still measuring 0ppm chlorine.-train all staff to test glasswasher; it must be tested daily.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 2) No pest control reports onsite for review. Ensure pest reports are accessible onsite either digital or physical copies are acceptable.-previously noted issue; send recent pest control reports via email.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The bar area was dirty with spills and debris.-thoroughly clean shelves, under counters, hard to reach areas, etc.The kitchen had dirty areas and containers.-clean under equipment, shelves, etc. -clean hard to reach areas.-clean food containers with accumulation of dry goods.The walk-in cooler was dirty-clean shelves, under shelves, floor, walls, etc.
  2. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar glasswasher measured 0ppm of chlorine. - Repair the glass cleaner and ensure it is dispensing sanitizer at 100ppm chlorine.-the glasswasher must be tested daily to ensure it is operating properly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was sitting on the counter at the bar handwash sink.-obtain a dispenser for the paper towel.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 2) No pest control reports onsite for review. Ensure pest reports are accessible onsite either digital or physical copies are acceptable.-previously noted issue; send recent pest control reports via email.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The bar area was dirty with spills and debris.-thoroughly clean shelves, under counters, hard to reach areas, etc.The kitchen had dirty areas and containers.-clean under equipment, shelves, etc. -clean hard to reach areas.-clean food containers with accumulation of dry goods.The walk-in cooler was dirty-clean shelves, under shelves, floor, walls, etc.
  3. Monitoring Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine glass cleaner at bar was tested at 0ppm after multiple runs.- Repair the glass cleaner and ensure it is dispensing sanitizer at 100ppm chlorine.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired in 2023.- Replace and acquire new test strips.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) Back shipment door has noticeable gaps along the bottom and lower side edges of the door.- Repair the door sweeps and ensure door is vermin proof.2) No pest control reports onsite for review. Ensure pest reports are accessible onsite either digital or physical copies are acceptable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2 lights in walk-in cooler not working.- Repair the lights to ensure adequate lighting is provided so dirt and/or debris is visible for routine cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update February 18, 2025:- Deep cleaning still required in areas noted below. Please clean these areas and ensure regular cleaning is done.1) Build-up of grease and food debris on floor below fryers and cooking equipment, and around the area inside doors of the deep fryers.2) Build-up of dirt on floor in back dishwashing area, above dishwasher, and behind on the walls of dishwasher.3) Ceiling tiles are dirty.A thorough deep clean is needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Accumulation of food debris and spills on the base inside all standing coolers/freezers in the kitchen.- Please clean these coolers and freezers and ensure regular cleaning is done.2) Cleaning needed under shelves in walk-in area where lighting is inadequate.- Please clean these areas and ensure regular cleaning is done.

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